Transform that tart crispy store-bought sauerkraut to a creamy side dish with a hint of sweetness. Serve as a side with pork or sausages. Or as a topping for burgers and sandwiches.
Total Time
1hr 20min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
8
Ingredients
Sauerkraut with Bacon
•
8
oz
Smoked Bacon
, cut
•
1
Large
Onion
•
12
cups
Sauerkraut
, rinsed, drained
•
2
Fuji Apples
, peeled, cored, thinly sliced
•
1
cup
Dry White Wine
•
4
Tbsp
Dark Brown Sugar
, firmly packed
•
1/2
tsp
Kosher Salt
•
1/2
tsp
Freshly Ground Black Pepper
Sautéed Apples
•
1
Fuji Apple
, cored, finely sliced
•
2
Tbsp
Salted Butter
•
1
Tbsp
Fresh Dill
Cooking Instructions
1.
In a 4- to 5-quart heavy pot, cook the Smoked Bacon (8 oz) pieces over medium-high heat until they are well-done and crispy. Remove them from the pot with a slotted spoon or spatula and set them aside. Pour off all but 2 tablespoons of the bacon fat.
2.
Add the sliced Onion (1) to the pot with the bacon fat and sauté for about 5 minutes or until golden, stirring occasionally.
3.
Stir in the Sauerkraut (12 cups), Fuji Apples (2), and Dry White Wine (1 cup). Bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until sauerkraut is very tender, stirring occasionally.
4.
Stir in the Dark Brown Sugar (4 Tbsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/2 tsp). Add the reserved bacon bits and gently mix until well incorporated. Transfer to a serving bowl and garnish with the Sautéed Apples and Fresh Dill (1 Tbsp). Best when served warm.
5.
Core and slice the Fuji Apple (1). Melt Salted Butter (2 Tbsp) in small saucepan over medium heat. Add the apple slices and sauté until just softened and lightly caramelized on the edges. Sprinkle over sauerkraut dish with the snipped fresh dill weed. Enjoy!
Author's Notes
For best results, use Fuji, Gala, or Red Delicious apples.
Nutrition Per Serving
CALORIES
276
FAT
12.8 g
PROTEIN
11.9 g
CARBS
27.1 g
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